Mediterranean Diet Friendly Tuna Salad with Cucumber and Dill
Bright, herby, and genuinely refreshing, this tuna salad leans hard into the flavors that make Mediterranean-style eating so satisfying — olive oil, fresh dill, crisp cucumber, and a zippy hit of lemon and apple cider vinegar instead of heavy mayo. The result is a lighter, cleaner bowl that still delivers plenty of protein and texture, with flaked tuna folded gently so every bite has a little substance to it. Ground turmeric and ginger add a subtle warmth to the dressing that you won't see coming but will absolutely appreciate. Scallion greens and celery keep things crunchy, while the fresh dill ties the whole thing together with that unmistakable garden-fresh aroma. Spooned onto butter lettuce leaves or piled onto cucumber rounds, it makes for a gorgeous, no-fuss presentation that works just as well for a weekday lunch as it does for casual entertaining. Everything here — the olive oil base, the abundance of fresh vegetables, the lean fish — fits naturally into the kind of whole-food, plant-forward eating this dietary approach champions, with zero ingredient gymnastics required.
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Learn more →Ingredients
4 servings
- 3 cans (5 oz each) tuna packed in water, drained
- 1 medium english cucumber, diced (about 1 ½ cups)
- 2 stalks celery, thinly sliced
- 3 scallions, thinly sliced (green tops only)
- ¼ cup fresh dill, roughly chopped
- 3 tbsp extra-virgin olive oil
- 1 ½ tbsp apple cider vinegar
- 1 tsp fresh lemon juice
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ½ tsp salt, or to taste
For serving
- 1 tbsp fresh parsley, chopped (optional)
- butter lettuce leaves or sliced cucumber rounds, for serving (optional)
Instructions
- 1
In a large mixing bowl, whisk together the olive oil, apple cider vinegar, lemon juice, turmeric, ginger, and salt until combined.
- 2
Add the drained tuna to the bowl and break it into flakes with a fork, leaving some texture rather than mashing it smooth.
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